The exact amount of filling and batter needed for this appetizer may vary depending on the size of the mushrooms.
Ingredients:
Pork Mixture:
1 cup ground pork
2 teaspoons Chinese rice wine or dry sherry
2 1/2 teaspoons light soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 egg white
1/2 small red bell pepper, deseeded and chopped
2 whole water chestnuts, finely chopped
2 teaspoons minced ginger
2 tablespoons green onion, finely chopped
Batter:
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup soda water
Other:
25 (approximately) large fresh mushrooms
4 cups oil for deep-frying
Cornstarch, as needed
Preparation:
In a medium bowl, combine the pork with the rice wine or dry sherry, light soy sauce, sugar, sesame oil and cornstarch. Add the egg white. Gradually add the vegetables, using your fingers to mix all the ingredients together. Marinate the pork in the refrigerator, covered, for 15 minutes.
To make the batter: In a medium bowl, sift together the dry ingredients. Stir in the vegetable oil. Stir in 1/2 cup soda water, then add as much of the remaining 1/2 cup of water as needed to make a batter that is not runny but will drop from a wooden spoon.
Wipe the mushrooms with a damp cloth and remove the stems. Dust the insides and the outsides of the mushrooms with cornstarch (this will help the filling and the batter stick). Stuff each cap with up to 1 level tablespoon of the seasoned pork mixture, making a mound in the cavity.
Prepare a wok for deep-frying, heating the oil to 360 degrees Fahrenheit. When the oil is hot, dip the mushroom into the batter, using your fingers to make sure the mushroom is coated. Add to the pre-heated oil. Deep-fry the mushrooms, a few at a time, until they turn golden brown and crispy (4 to 5 minutes). Remove and drain on paper towels. Serve hot.
Note: If you would like to use Chinese dried black mushrooms instead of fresh mushrooms, soak the dried mushrooms in hot water to soften, leave out the batter and steam the mushrooms for 30 minutes over boiling water instead of deep-frying.
Ingredients:
Pork Mixture:
1 cup ground pork
2 teaspoons Chinese rice wine or dry sherry
2 1/2 teaspoons light soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 egg white
1/2 small red bell pepper, deseeded and chopped
2 whole water chestnuts, finely chopped
2 teaspoons minced ginger
2 tablespoons green onion, finely chopped
Batter:
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup soda water
Other:
25 (approximately) large fresh mushrooms
4 cups oil for deep-frying
Cornstarch, as needed
Preparation:
In a medium bowl, combine the pork with the rice wine or dry sherry, light soy sauce, sugar, sesame oil and cornstarch. Add the egg white. Gradually add the vegetables, using your fingers to mix all the ingredients together. Marinate the pork in the refrigerator, covered, for 15 minutes.
To make the batter: In a medium bowl, sift together the dry ingredients. Stir in the vegetable oil. Stir in 1/2 cup soda water, then add as much of the remaining 1/2 cup of water as needed to make a batter that is not runny but will drop from a wooden spoon.
Wipe the mushrooms with a damp cloth and remove the stems. Dust the insides and the outsides of the mushrooms with cornstarch (this will help the filling and the batter stick). Stuff each cap with up to 1 level tablespoon of the seasoned pork mixture, making a mound in the cavity.
Prepare a wok for deep-frying, heating the oil to 360 degrees Fahrenheit. When the oil is hot, dip the mushroom into the batter, using your fingers to make sure the mushroom is coated. Add to the pre-heated oil. Deep-fry the mushrooms, a few at a time, until they turn golden brown and crispy (4 to 5 minutes). Remove and drain on paper towels. Serve hot.
Note: If you would like to use Chinese dried black mushrooms instead of fresh mushrooms, soak the dried mushrooms in hot water to soften, leave out the batter and steam the mushrooms for 30 minutes over boiling water instead of deep-frying.
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